Potato and Sausage Soup is a budget friendly meal with lots of flavor! Tender smoked sausage is combined with onions, potatoes, carrots, and cabbage and simmered in a flavorful broth.

This soup reheats well for the perfect meal all week long!

Sausage and Cabbage Soup in a pot with a bay leaf

I can’t get enough soup recipes regardless of what time of year it is. From a hearty hamburger soup to a bowl of classic chicken noodle soup, they’re warm, comforting and nourishing!

How to Make Sausage Soup

This soup is as easy as can be, but it is still hearty and delicious!

  1. Sauté the onion, garlic, and celery in butter (per recipe below).
  2. Simmer Add vegetables, broth, water, bay leaf, and other seasonings and simmer uncovered.
  3. Stir in tomatoes (including the juices) and simmer another 10 minutes.

Remove the bay leaf and season with salt and pepper.

Sausage and Cabbage Soup ingredients in a pot

What to Serve with Sausage Soup?

This soup is so hearty it really doesn’t need much more! But you can’t go wrong with cheesy garlic breadsticks or quick and easy to make dinner rolls.

Add some fresh greens with an easy kale salad with fresh lemon dressing for a bright and tangy side! You can also serve a side of raw veggies like carrots, cauliflower, broccoli, and zucchini rounds with french onion dip.

Sausage and Cabbage Soup in bowls


Leftovers will keep in the fridge for 4-5 days and reheat well in the microwave or on the stovetop.

Most soup recipes and stews can be easily frozen however soups with potatoes don’t freeze well. The potatoes tend to break apart and may have a grainy texture once thawed.

If you plan to freeze this soup, skip the potatoes and add extra celery and carrots (or cook the potatoes on the side). You can freeze this with the potatoes too of course, just keep in mind the texture may change slightly.

More Hearty Soups

White bowl filled with Sausage and Cabbage Soup
5 from 78 votes↑ Click stars to rate now!
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Potato and Sausage Soup

Hearty and delicious soup made loaded with vegetables.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings


  • 1 onion diced
  • 1 tablespoon butter
  • ½ pound smoked sausage sliced
  • 3 cloves garlic minced
  • 1 stalk celery chopped
  • 1 carrot chopped
  • 1 large potato peeled and diced
  • 3 cups cabbage chopped
  • 4 cups low sodium beef broth
  • 2 cups water
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon dried dill
  • 15 ounces diced tomatoes with juice
  • 1-2 tablespoons cornstarch


  • Cook onion, butter, garlic, celery and sausage in a soup pot until onion is tender, about 5 minutes.
  • Add potatoes, carrot, cabbage, broth, water, bay leaf and seasonings. Simmer uncovered 15 minutes or until potatoes are tender.
  • Stir in tomatoes with juices and cornstarch and simmer 10 minutes more.
  • Discard bay leaf and season with salt & pepper to taste. Serve with sour cream if desired.
5 from 78 votes

Nutrition Information

Serving: 1cup | Calories: 163 | Carbohydrates: 14g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 501mg | Potassium: 691mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1428IU | Vitamin C: 22mg | Calcium: 58mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Soup
Cuisine American
Potato and Sausage Soup in a pot with writing
Ingredients for Potato and Sausage Soup with writing
Potato and Sausage Soup with a title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Read your “how to make sausage soup” section and was unable to locate when you put in the “sausage”.

  2. I have made this several times since finding this recipe on Pinterest, but I make it in my electric pressure cooker instead of the stove top. I follow all the steps, cooking the onion, celery, garlic and sliced smoked sausage on the sauté mode and then turning it off. Then I add everything else, including the tomatoes and pressure cook on high for about 12 minutes. I don’t add the cornstarch at all. This soup is delicious, quick and I usually have all the ingredients on hand. We normally have crusty dinner rolls with it. Leftovers are just as good, if not better!5 stars

    1. The ingredients list calls for low sodium beef broth, but your favoirte low sodiym broth would work if you prefer.

  3. We loved this soup! I used smoked turkey kielbasa. It was hearty, healthy, flavorful, and full of good veggies! We will make this again soon!5 stars

  4. This was an easy, satisfying soup! We decided it would be perfect for St. Patrick’s Day. I made it with kielbasa but will try corned beef. I make alot of soup and this would also be perfect for a beginner.
    Thanks for a great dinner!5 stars

  5. Could this recipe be made in a crock pot. If so, would there be different instuctions for it and how long should it be cooked for.
    Please advise.

    1. Hi Violet, I haven’t made this in the crockpot. Let us know how it works for you if you try it!

  6. Hello Holly:

    Could I make the Potatoe & Sausage Soup in a crock pot/slow cooker?

    If so, how long would I cook it for and would the ingredients be the same or should the recipe be doubled?

    Looking forward to your reply.

    1. Hi Sarah, I haven’t tried this in the slow cooker as of yet. If you try it, please let us know how it goes!

  7. This is much like my Mother-in-law used to make, less the carrots, cabbage, celery, garlic and tomatoes. She was Hungarian and made potato soup. First she browned the sausage slices then added onion (diced) and lightly cooked that. Then, she added the diced potatoes and stirred them around prior to adding 2-3 tablespoons of sweet Hungarian paprika, salt to taste and chicken stock. After boiling until the potatoes are tender, sour cream can be added to the pot or it can be added per bowl when it is served. Serve with crusty bread. The potato soup I grew up with was good then, but this soup was a winner from beginning to end. My husband felt there should be some in the refrigerator at all times.

    1. Thank you for sharing your Mother-in-Law’s recipe Brenda, it sounds delicious and comforting! I’ll have to give it a try!

      1. I hope you do try it. It sounds so simple but tastes very complex. I think you’ll enjoy it.

    1. The picture shows a light colored broth, then when u add tomatoes, doesn’t it turn tomatoee? or a red color?
      what can be used if u don’t put the tomatoes?
      It sounds wonderful. I will try it.

      1. I totally agree with your comment Diane…the instant you add a can of diced tomatoes with the juice it will change the color of the broth…